I like to say that baking is chemistry, and gluten-free baking is a science.

The secret to baking gluten-free goodies that are very close to the real thing lies in producing the “stretch factor” without gluten and using the right mix of gluten-free flours.

Creating the Illusion of Gluten

Gluten is the protein found in wheat, barley, rye and spelt that creates the “stretch factor” in batters and dough. Adding xanthan gum, guar gum, or psyllium husk to the mix helps create the same stretchy properties, and results in a chewy rather than crumbly baked good.

The Right Mix

In general, a mix of gluten-free flours will always be better than a single gluten-free flour. This is because no gluten-free flour can closely mirror glutinous all-purpose flour.

The gluten-free flours I use most frequently are sorghum, millet, brown rice, and tapioca. To add richness, I also sometimes add almond or hazelnut meal into the mix. A lot of my recipes have been developed through trial-and-error, but there are also many resources online for gluten-free baking.

I buy my own flours separately and combine them in different ratios depending on the recipe, but there are also some great gluten-free flour mixes out there: My favorite brand for all of my gluten-free flours is Bob’s Red Mill and Namaste is a close second. You can find gluten-free flours at most mainstream grocery stores these days, although it is usually cheaper to order them online.

Gluten-free baking is a bit more complex than glutinous baking, but I promise the results are so much better than store-bought gluten-free baked goods.

These yogurt mini-muffins are the perfect grab-and-go breakfast or snack, packed with whole grains and protein. I offer two mix-in options below (coconut-chocolate chip and cranberry-pistachio), but feel free to add other nuts, dried fruit, or sweet morsels of your choosing. This is recipe is adapted from the Kitchn.

Ingredients

Dry Ingredients:

1 cup sorghum

1/2 cup millet

1/2 cup tapioca

1 Tbsp baking powder

1 tsp baking soda

1 tsp xanthan gum

1/3 cup sugar

2 tsp cinnamon

1/2 tsp sea salt

Wet Ingredients:

2 eggs

3/4 cup plain yogurt

1/4 cup milk

1 tsp vanilla

For coconut-chocolate chip:

1/2 cup shredded unsweetened coconut

1/2 cup chocolate chips

For cranberry-pistachio:

1/2 cup dried cranberries

1/2 cup pistachios

Directions

Preheat the oven to 375 degrees and grease a mini-muffin tin (if you have convection, use it!).

In a mixing bowl, whisk together dry ingredients. In a separate bowl, whisk eggs, milk, yogurt, and vanilla until smooth.

Pour dry ingredients into wet ingredients and stir with a wooden spoon until combined. Stir in chosen mix-ins.

Divide batter evenly into muffin tin (I use my medium cookie scoop) and bake for 15-18 minutes until tops are golden brown and firm. Cool on a wire rack and store in an airtight container on the counter for 3-4 days or in the refrigerator for up to a week.

I like to say that baking is chemistry, and gluten-free baking is a science.

The secret to baking gluten-free goodies that are very close to the real thing lies in producing the “stretch factor” without gluten and using the right mix of gluten-free flours.

Creating the Illusion of Gluten

Gluten is the protein found in wheat, barley, rye and spelt that creates the “stretch factor” in batters and dough. Adding xanthan gum, guar gum, or psyllium husk to the mix helps create the same stretchy properties, and results in a chewy rather than crumbly baked good.

The Right Mix

In general, a mix of gluten-free flours will always be better than a single gluten-free flour. This is because no gluten-free flour can closely mirror glutinous all-purpose flour.

The gluten-free flours I use most frequently are sorghum, millet, brown rice, and tapioca. To add richness, I also sometimes add almond or hazelnut meal into the mix. A lot of my recipes have been developed through trial-and-error, but there are also many resources online for gluten-free baking.

I buy my own flours separately and combine them in different ratios depending on the recipe, but there are also some great gluten-free flour mixes out there: My favorite brand for all of my gluten-free flours is Bob’s Red Mill and Namaste is a close second. You can find gluten-free flours at most mainstream grocery stores these days, although it is usually cheaper to order them online.

Gluten-free baking is a bit more complex than glutinous baking, but I promise the results are so much better than store-bought gluten-free baked goods.

These yogurt mini-muffins are the perfect grab-and-go breakfast or snack, packed with whole grains and protein. I offer two mix-in options below (coconut-chocolate chip and cranberry-pistachio), but feel free to add other nuts, dried fruit, or sweet morsels of your choosing. This is recipe is adapted from the Kitchn.

Ingredients

Dry Ingredients:

1 cup sorghum

1/2 cup millet

1/2 cup tapioca

1 Tbsp baking powder

1 tsp baking soda

1 tsp xanthan gum

1/3 cup sugar

2 tsp cinnamon

1/2 tsp sea salt

Wet Ingredients:

2 eggs

3/4 cup plain yogurt

1/4 cup milk

1 tsp vanilla

For coconut-chocolate chip:

1/2 cup shredded unsweetened coconut

1/2 cup chocolate chips

For cranberry-pistachio:

1/2 cup dried cranberries

1/2 cup pistachios

Directions

Preheat the oven to 375 degrees and grease a mini-muffin tin (if you have convection, use it!).

In a mixing bowl, whisk together dry ingredients. In a separate bowl, whisk eggs, milk, yogurt, and vanilla until smooth.

Pour dry ingredients into wet ingredients and stir with a wooden spoon until combined. Stir in chosen mix-ins.

Divide batter evenly into muffin tin (I use my medium cookie scoop) and bake for 15-18 minutes until tops are golden brown and firm. Cool on a wire rack and store in an airtight container on the counter for 3-4 days or in the refrigerator for up to a week.

Note:
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